3. Combine honey and peanut butter in a small, heavy-bottomed saucepan. Heat over medium-low heat, whisking constantly, for about 5 minutes, until mixture is liquefied and very easy to stir. Using a rubber spatula, immediately pour and scrape hot peanut butter mixture over cereal mixture. Stir until thoroughly mixed, breaking up clumps of fruit and nuts as necessary.

4. Transfer mixture to prepared pan and distribute evenly. Holding a piece of waxed paper, press down on mixture with your hand to compact it. Bake at 350 F for 10 to 12 minutes, or until top is just beginning to brown. Set pan on wire rack and cool completely, about 2 hours. Once cool, cut into 12 rectangular bars by dividing pan into 3 rows by 4 rows. Store at room temperature in an airtight container for up to four days.